Spring lamb making a summery salad

Name: Spring lamb making a summery salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: En
Ingredients: 1 tbsp garlic oil; 2 - 3 lamb backstraps weighing 500 - 600 g; 10-12 thicker asparagus spears; 250 g mixed salad leaves; 1 small bunch mint; 1 small bunch coriander; 4 x 15 ml tbsp fish sauce; 2 x 15 ml tbsp redcurrant jelly; 4 x 15 ml tbsp rice wine vinegar; 2 tsp light soy sauce; 2 spring onions; 2 red chillies

Starter

Very Easy

40 min

Preparation

Preparation15 min

Cook time25 min

Heat a heavy based pan and smoosh the garlic oil over each side of the lamb backstraps.
Cook them about 4 minutes on one side and a scant minute on the other. Remove the lamb to a warm bowl, cover and set aside.
Leaving the pan on the heat, add the asparagus, and cook until it is slightly charred, but still 'tender-crisp'. Transfer the asparagus to a chopping board.
Whisk the dressing ingredients together. Cut the asparagus in half lengthways, and then cut each half into three on the diagonal.
Drain the meat juices from the bowl into the dressing, and then finely slice the meat across the grain.
Pop the salad leaves into a large bowl, pour over the dressing and toss together. Transfer the leaves onto a large serving platter, leaving the excess dressing behind. Sprinkle over the mint and coriander.
Dunk the asparagus into the dressing, before arranging them over the leaves, once again leaving behind the dressing.
Finally add the slices of lamb to the dressing, toss them about and then pop slices of meat over the leaves. Serve immediately.